sourdough bread stays flat although it used to turn out perfectly fine.
Hey there, I could use some help with my sourdough bread.In the first picture, you can see my first try after developing a...
Going local
Bacchus Marsh baker, Jordan Walls, and Trentham baker, John Reid, are working with neighbouring farmers and changing the...
Help!
My sourdough is a brick! This is my fourth attempt and each behaves similarly.it passed the leaven test, rose well on the...
Retarder/Proofer question
Does anyone have a simisla quite old Retarder/Proofer for SinMag? I just got hld of it second hand and it does not have a...
My first loaf failed
Can someone tell me what went wrong? I'm really new to making sourdough. I have made a strong starter from scratch by mixing...
Strong wheat flour in Perth
Hi everyone!Don’t know whether here is the right place to ask, I am a foreigner and not familiar with the flour suppliers...
Reviving a year old starter
Hello,i am an amateur soughdough baker. I had a starter that I made my own. I cooked a lot of loaves with it and was...
weird sourdough starter. Is it ok?
Hi. Im making sourdough starter for the first time. It’s currently on day 3 but it has that weird purple color on top and...
Overactive starter on day 2?
I’m brand new to sourdough and just started my starter yesterday. (1/2 water and 1 cup whole white wheat flour) I...
First post
Hi guys,new to this forum. Starting baking sourdough from my own starter a month a go and my friend advised I should post...
Whole Wheat Sourdough Starter - A Photolog
https://stanton-finley.com/weblog/sourdough-starter.html...
Inactive (?) starter
Hi, I’m working on my first ever sourdough starter and am about two and a half weeks in. It was really active the first week, but then slowed down a lot (some little bubbles at the top, but no change in volume at all throughout the day). It smells sort of vinegary, which I’ve read is good, and...
What Happened To My Starter?
Info: - I feed it every 8-14 hours, maybe about once or twice a day. - It is kept on a counter in 80-90F temperature (Average of 80 due to the AC) - First time making a sourdough starter - I switched the jars several times to prevent anything to grow on the sides...
Cast Iron Pot
About to buy a Cast Iron pot for baking.Is there a difference in getting a traditional Cast iron pot and a cast iron pot that has enamel on the exterior and interior? or is the only difference in one being easier to clean than the other?...
Sourdough starter
Hey all!im new to the sourdough world and very eager to learn and start baking!! I started my starter 3 days ago and fed it this morning 100g equal parts flour and water and by six today it was more than double the amount and overflowed. I just checked now before I went to bed, again almost going...
Advice on starter - apple or not?
Hello! I’m new to this forum and have never made sourdough bread before but am keen to get started. I’ve been reading various methods of making a starter and some (e.g. Paul Hollywood) suggest adding an apple while others say additions of this kind simply aren’t necessary. What are your...
Sourdough starter v dry yeast?
While I'm no novice in baking, I've not used sourdough before. What I need to get an idea about is how to "convert" regular yeast, normally active dry yeast, to an equivalent amount of starter. Is there any specific or known equivalence, or is it just a matter of trial and error?TIA folksAlex...
Help!
Can I revive a sourdough starter hidden in my refrigerator for 10 years by feeding it. It looks creamy white with a brownish liquid at the top? I have not had the nerve to open it. Do I try to bring it back or do I toss it?...
Hard crust
I've baked sourdough bread now 4 separate times, and the crust is too hard. Even on the bottom, which this last time I used a loaf pan. I'm at my wit's end trying to figure out why, but I've already decided the next time I bake. I'm using milk instead of water. Any other ideas?...
